Pumpkin Pancakes (no eggs)

Pumpkin Pancakes (no eggs)

I wanted to make something yummy, warm, and sweet for lunch today. And of course pumpkin pancakes are perfect because the pumpkin puree even adds a little nutrition. :) I pushed the thought away, however, remembering how yesterday I spent some time cleaning up the last of the eggs from the couch and my little... Scroll down for the rest!

I wanted to make something yummy, warm, and sweet for lunch today. And of course pumpkin pancakes are perfect because the pumpkin puree even adds a little nutrition.

I pushed the thought away, however, remembering how yesterday I spent some time cleaning up the last of the eggs from the couch and my little girl’s clothes. She can be sneaky. And she is curious. And I can’t blame her for just wanting to crack the eggs open to see what’s inside. Sometimes she helps me peel off the egg shells when we make hard-boiled eggs, so she probably tried doing the same thing, except that they weren’t cooked.

But thankfully I re-read through the recipe thinking maybe I can substitute flaxseed meal for the eggs, and guess what! This recipe doesn’t even call for eggs! Perfect.

Pumpkin Pancakes (no eggs) Recipe

Ingredients (serves 4):

1 C. all-purpose flour

just under 1/2 tsp. salt

1/2 tsp. baking soda

2 tsp. baking powder

2 1/4 tsp. ground cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground ginger

3/4 c. plus 2 Tbsp. pumpkin puree (if you want a good recipe to use the rest of the 15 oz can of pumpkin puree, try PUMPKIN SAUCE PASTA. So good!)

1 c. milk

1 tsp. apple cider vinegar

2 tsp. vanilla extract

4 tsp. canola oil

Instructions:

Mix the dry ingredients in a bowl.

Mix the wet ingredients in a separate bowl.

Pour the dry ingredient mixture into the wet mixture, and mix together.

Lightly grease a skillet and place on medium heat.

When the pan is hot, spoon about 1/8 C. of the batter per pancake into the skillet. Use the spoon to spread the batter out a little bit to form a pancake shape.

When the edges look dry, flip the pancake over and let cook on the other side for about 1 more minute, or until cooked throughout.

2 Responses to "Pumpkin Pancakes (no eggs)"

Thanks for a great recipe, these were delicious! I replaced the oil with applesauce to make them a little healthier, and made some with brown sugar and some with no sugar like your recipe called for. Both ways were yummy! Thanks again